Top-ranked recipe named "Deep-Fried Mahi-Mahi Macadamia Nut Fingers"
Try this Deep-Fried Mahi-Mahi Macadamia Nut Fingers recipe, or contribute your own. "Corn" and "Emeril" are two tags used to describe Deep-Fried Mahi-Mahi Macadamia Nut Fingers.
In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside. In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade. Yield: 8 servings Recipe adapted from Sam Choys Island Flavors, by Sam Choy, published by Hyperion, 1999. Recipe by: EMERIL LIVE SHOW #EMIC26
There are no reviews yet for Deep-Fried Mahi-Mahi Macadamia Nut Fingers. Be the first to review it!
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
There are no reviews yet. Be the first!